Bring a large Dutch oven of heavily salted water to a boil.

Cook pasta until al dente according to package directions.

Remove pasta with a slotted spoon and transfer to a bowl; toss with olive oil.

Reserve 1 cup pasta water and keep remaining water boiling in the pot.

Fill a large bowl with ice water.

Add broccoli florets to boiling water and cook 3-4 minutes until lightly softened.

Add spinach and cook 30 seconds until bright.

Transfer broccoli and spinach to ice bath and drain the pot.

Once cool, wring out vegetables thoroughly to remove excess water.

Add blanched greens, cottage cheese, Parmigiano Reggiano, almonds, 1 Tbsp olive oil, garlic cloves, lemon zest, and lemon juice to a food processor.

Blend until smooth and creamy.

Season with salt and pepper to taste.

Heat remaining 1 Tbsp olive oil in the Dutch oven over medium heat.

Season ground chicken with salt and add to pot.

Cook 5-7 minutes, breaking up pieces occasionally, until fully cooked through.

Reduce heat to medium low and add cooked pasta, green sauce, and a splash of pasta water.

Mix to combine, adding more pasta water as needed to create a thin, glossy sauce.

Spoon into bowls and serve immediately with additional Parmigiano Reggiano, lemon zest, and olive oil.